Sour Cream – VEGAN

1 1/2c raw cashews, soaked
3/4c water
2T fresh lemon juice
2t apple cider vinegar
1/2t fine sea salt
1/4c coconut or rice milk (optional)
1t chives (optional)
1/2t garlic powder (optional)

PREP

  1. Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
  2. Place the drained cashews in a high-speed blender or food processor.
  3. Add the water, lemon, vinegar, and salt. Blend on high until super smooth. Add optional spices. You might have to stop to scrape down the blender now and then or add a touch more water to get it going. To make a bit creamier and not quite as thick, add coconut or rice milk.
  4. Transfer into a small, air-tight container and chill in the fridge. It makes 2+ cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week.
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Fajita Quinoa Skillet – Chicken/Beef/Shrimp/Veggie

INGREDIENTS
3c cooked quinoa (1c dry quinoa to 2c water, broth or stock)
2-3T olive or avocado oil
1 large red bell pepper, de-seeded & sliced thin
1/2-1 large green bell pepper, de-seeded & sliced thin (optional)
1 large onion (any), halved & sliced thin
3 large cloves of garlic, minced
1t chili powder
1/2t sweet paprika
1/2t cumin
1/4-1/2t cayenne pepper (to taste)
– MIX OF ANY BELOW –
1-1.5lbs raw chicken breasts (thinly sliced), steak (thinly sliced), shrimp, or veggies/beans
– veggies could be broccoli, cauliflower, carrots, zucchini, black or pinto beans (drain & rinse beans)
1/2-3/4c tomato salsa (pick your favorite!)
4oz cheese, shredded (pepper jack, cheddar, colby jack)…I now use vegan/dairy-free cheeses
2 scallions, green & white parts, sliced thin

PREP
1. In a medium sauce pan start your quinoa. Follow directions on package. I will also add garlic & onion powder (1/2t ea) an a little salt. Completely optional.
2. Heat your oil in a large skillet over medium to medium-high heat. Add the bell pepper and onion. Cook till softened and starting to brown. About 10 minutes.
3. Add fresh garlic, chili powder, paprika, cumin, and cayenne, and cook for about 1 minute. Stir constantly.
4. Add your protein and/or veggies. Stirring till fully cooked…veggies need to be slightly softened. You may need to add a little more oil for this step.
If using beans, wait till step 5.
5. Turn the heat down to medium-low and add your cooked quinoa, salsa, and beans. Stir till well mixed and warm throughout.
6. Turn the heat down to low, sprinkle cheese on top. Cover the skillet and leave until the cheese is melted.
7. Sprinkle the scallions on top and serve!

Curry Sweet Potato Salad

INGREDIENTS
3 sweet potatoes
1/4 chopped red onion
1/2 chopped red bell pepper
1/2c mayonnaise (use vegan mayo if needed)
1T lemon juice
2t curry powder (or more less to taste)
1/4t salt
1/2t pepper
3T chopped parsley

PREP
Peel sweet potatoes and cut into 1-inch cubes. Boil until soft, drain and chill. Mix remaining ingredients together and toss with sweet potatoes. Chill for 1 hour.IMG_7058.jpeg

Chili conTaco

1T extra-virgin olive oil
1lb lean ground beef or turkey
1lb spicy turkey sausage
2t kosher or fine sea salt
1t freshly ground black pepper
1t garlic powder
2 (15oz) cans kidney beans, rinsed and drained
1 (32oz) can tomato sauce
1 (15oz) can diced tomatoes
1c fresh or frozen corn kernels
1 medium onion, chopped
1 orange bell pepper, seeded and chopped
5 garlic cloves, finely chopped
1T honey
1T chili powder
1½t ground cumin

Optional, for topping:
Shredded cheddar cheese
Chopped fresh parsley or cilantro
Lime wedges
Sour cream
Diced avocado

Directions

Heat the olive oil over medium-high in a large skillet or Dutch oven. Add the all meat and cook, breaking up with a utensil, until browned. Add the salt, pepper, and garlic powder and stir to combine. Transfer the cooked meat to a (6-quart or larger) slow cooker. Add the remaining chili ingredients and stir gently to combine.

Cook on low for 6-8 hours or on high for 4-5 hours. Serve with desired toppings.

Serves 8-10

Potato Salad w/Egg

INGREDIENTS

1/3c sugar
1T cornstarch
1/2c milk
1/4c vinegar
1 egg
4T butter
3/4t celery seed
1/4t dry mustard
3/4t salt
1/4c chopped onion
1/4c mayo
7 medium potatoes, cooked, peeled, and diced
3 eggs, hard-boiled, chopped
Paprika

PREP

1. In saucepan combine sugar & cornstarch; add milk, vinegar, 1 egg, butter, celery seed, mustard, and salt. Cook and stir over low heat until bubbly. Remove from heat; add onions and mayo. Cool.
2. Combine potatoes and hard-boiled eggs. Gently fold in dressing. Chill.

Seriously. My favorite. Complements of my mom and Good Housekeeping in 1970-something. Add celery, bacon (yuck), broccoli, cauliflower, cheese. Anything potato can be a meal. Back in 1970 it apparently served 6…as a meal, alone.lol

Refried Beans

INGREDIENTS

3c dry pinto beans, rinse to clean
water, veggie broth, chicken broth (you choose!)
1/2 medium onion, don’t chop…just peal outside layer/skin
2T minced garlic or 4 garlic cloves. If using garlic cloves, remove skin and add whole.

OPTIONAL

cilantro, dry or fresh
black beans instead of or in addition to pinto
salt
FullSizeRender-1.jpg
PREP

1. Add beans to slow cooker. Add enough water/broth to fill the slow cooker 3/4 of the way full. Add onion and garlic (as well as any other additional items).
2. Cook on low until beans are soft, about 8-10 hours OR about 6hrs on high…stir occasionally during cooking process. You may have to add more water/broth as beans absorb liquid, so check on them periodically.
3. Strain beans or pour off juice; saving the juice in a separate bowl.
4. Use a hand blender/pureer to mash the beans. Add additional juice as needed for the consistency you want. You’ll want to leave them slightly runny because they will thicken as they cool off.

Black Bean and Quinoa Burger

Black Bean & Quinoa BurgerINGREDIENTS

1c quinoa (any color. pictured is red)
2c liquid (water or broth…if broth, add an extra 1/4c)
1t roasted garlic powder
– new fun item in my kitchen.
1t dried cilantro
1 can black beans, drained and rinsed
1T+ EVOO
1/2c peppers (any color)
1/2c yellow onion
1t garlic powder
2 eggs
1/2 to 1c gf bread crumbs
Salt
Pepper

PREP

1. In a medium sauce pan add quinoa, liquid, garlic powder, cilantro, salt, and pepper. Bring to boil, then simmer for 15-20min…till liquid is gone. Set aside and allow to cool.
2. In a saute pan add EVOO, peppers, and onion. Saute till onions are translucent, about 10 min.
3. Mash black beans till there is just partial chunks. Not smooth, but not whole beans. You need something to hold it all together. Add sauteed mix, garlic powder, eggs, and 3 cups of the cooked quinoa. Add 1/2c bread crumbs. Mix. This should easily be made into a patty with out being overly sticky. If you need more bread crumbs, add and remix.
4. On a skillet, add a bit more EVOO. Place patties on medium pre-heated surface and grill for 5-7 min on each side, or until crispy.

Bun, bagel, toasted bread, or naked…top with your favorite toppings.

Optional items: carrots, corn, fresh garlic, different type of bean, different spices (basil & oregano or a Thai blend?)